Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition-Reference-Cited by-同舟云学术

Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition

Published:2023-11 Issue: Volume:144 Page:109005
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Wenyue,Zhang Jifan,Bao Xingyu,He Jian,Cao Junwei,Li Caixia,Liu Xuebo,Sun Lijun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Identification of bioactive peptides with α-amylase inhibitory potential from enzymatic protein hydrolysates of red seaweed (Porphyra spp);Admassu;Journal of Agricultural and Food Chemistry,2018

2. The disturbance of carbohydrate metabolism in hyperthyroidism: Nature and management;Althausen;Journal of the American Medical Association,1940

3. Stacking among the clips of the poly-aromatic rings of phenazine with hydroxy-aromatics and photophysical properties;Brahma;RSC Advances,2019

4. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach;Brandão;Carbohydrate Polymers,2017

5. Aromatic-aromatic interaction: A mechanism of protein structure stabilization;Burley;Science,1985

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular docking;International Journal of Biological Macromolecules;2024-08

2. Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective;Critical Reviews in Food Science and Nutrition;2024-07-30

3. Milk casein hydrolysate peptides regulate starch digestion through inhibition of α-glucosidase: An insight into the active oligopeptide screening, enzyme inhibition behaviors, and oligopeptide-enzyme binding interactions;Food Hydrocolloids;2024-07

4. Elucidating the mechanism of amylolytic enzyme activity inhibition by rice glutelin amyloid fibril aggregates;Food Bioscience;2024-06

5. Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread;International Journal of Food Science & Technology;2024-04-21